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A burger can be meatless and still make a satisfying meal, according to the new cookbook Moosewood Restaurant Favorites (St. Martin’s Press/Raincoast, $34.50), based on the 250 most-requested recipes from the celebrated vegetarian restaurant in Ithaca, N.Y. Founded in 1973 and still in the same location, the restaurant has updated its cuisine and now offers vegan and gluten-free dishes, including these burgers.

Bread crumbs are optional. Cutting the vegetables small, grating the tofu in a food processor and grinding the walnuts allow the mixture to hold its shape. This recipe makes eight large burgers, but you can shape them into small meatballs, if desired.

Press the tofu for at least 30 minutes by weighting it in a pan and then discarding the moisture. Meanwhile, in a large, heavy frying pan over low heat, heat oil and cook onions with salt and oregano, covered, for seven or eight minutes, stirring occasionally. Add carrots and bell peppers and cook, covered, until vegetables are tender, stirring occasionally, about eight minutes. Transfer vegetable mixture to a large bowl.

Grate the pressed tofu in a food processor and add it to the vegetables along with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper and basil. Mix well, adding more soy sauce to taste.

Using about one cup per burger, shape mixture into eight burgers. Preheat oven to 375 degrees F and oil a baking sheet. Set burgers on baking sheet and bake until firm and browned, 30 to 40 minutes.

Serve with your choice of trimmings on buns, rice or toast.

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